One Willow by the Sea
Bed and Breakfast

Charlestown, Rhode Island

Heritage Recipe

Christmas Cake

My mother's, Peg Fuge, special recipe. ... D. Fuge

Ingredients:

6 ounces butter

6 ounces moist brown sugar

2 ounces black treacle (molasses)

3/4 pound flour

1/2 glass brandy or sherry

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon mixed spice

3 eggs

1 gill (1/4 pint) milk

1/2 pound currants

1/2 pound raisins

1/2 pound yellow raisins

1/4 pound mixed peel

1 teaspoon mace

Almond Icing:

1 pound superfine sugar

2 or 3 egg yolks - a little rose water

3/4 pound ground almonds

Cream butter and sugar; beat well. Add treacle. Beat again and add spice. Add in beaten eggs, one by one. Pour in warmed milk, then mixed peel. Add some flour, then fruit. Add rest of flour and brandy; mix well. Cook in slow oven for 2 hours.

Mix sugar and ground almonds. Add 2 egg yolks and a third if required to make a firm dough. Cover cake with Royal icing.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)